Autochthonous Starter Cultures Are Able to Reduce Biogenic Amines in a Traditional Portuguese Smoked Fermented Sausage
Dias, Igor, Laranjo, Marta, Potes, Maria Eduarda, Agulheiro-Santos, Ana Cristina, Ricardo-Rodrigues, Sara, Fialho, Ana Rita, Véstia, Joana, Fraqueza, Maria João, Oliveira, Margarida, Elias, Miguel
Published in Microorganisms (Basel) (08.05.2020)
Published in Microorganisms (Basel) (08.05.2020)
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Journal Article
Role of Starter Cultures on the Safety of Fermented Meat Products
Laranjo, Marta, Potes, Maria Eduarda, Elias, Miguel
Published in Frontiers in microbiology (26.04.2019)
Published in Frontiers in microbiology (26.04.2019)
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Journal Article
The Antioxidant and Antibacterial Potential of Thyme and Clove Essential Oils for Meat Preservation—An Overview
Ricardo-Rodrigues, Sara, Rouxinol, Maria Inês, Agulheiro-Santos, Ana Cristina, Potes, Maria Eduarda, Laranjo, Marta, Elias, Miguel
Published in Applied Biosciences (06.02.2024)
Published in Applied Biosciences (06.02.2024)
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Journal Article
What is the Main Processing Factor Influencing Staphylococcus Species Diversity in Different Manufacturing Units?
Fraqueza, Maria João, Rocha, João Miguel, Laranjo, Marta, Potes, Maria Eduarda, Fialho, Ana Rita, Fernandes, Maria José, Fernandes, Maria Helena, Barreto, António, Semedo‐Lemsaddek, Teresa, Elias, Miguel
Published in Journal of food science (01.10.2019)
Published in Journal of food science (01.10.2019)
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Journal Article
Staphylococcus spp. and Lactobacillus sakei Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages
Dias, Igor, Laranjo, Marta, Potes, Maria Eduarda, Agulheiro-Santos, Ana Cristina, Ricardo-Rodrigues, Sara, Fraqueza, Maria João, Oliveira, Margarida, Elias, Miguel
Published in Fermentation (Basel) (01.02.2022)
Published in Fermentation (Basel) (01.02.2022)
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Journal Article
Dry-Cured Meat Products According to the Smoking Regime: Process Optimization to Control Polycyclic Aromatic Hydrocarbons
Fraqueza, Maria João, Laranjo, Marta, Alves, Susana, Fernandes, Maria Helena, Agulheiro-Santos, Ana Cristina, Fernandes, Maria José, Potes, Maria Eduarda, Elias, Miguel
Published in Foods (15.01.2020)
Published in Foods (15.01.2020)
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Journal Article
Impact of a 25% Salt Reduction on the Microbial Load, Texture, and Sensory Attributes of a Traditional Dry-Cured Sausage
Elias, Miguel, Laranjo, Marta, Potes, Maria Eduarda, Agulheiro-Santos, Ana Cristina, Fernandes, Maria José, Garcia, Raquel, Fraqueza, Maria João
Published in Foods (01.05.2020)
Published in Foods (01.05.2020)
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Journal Article
Impact of salt reduction on biogenic amines, fatty acids, microbiota, texture and sensory profile in traditional blood dry-cured sausages
Laranjo, Marta, Gomes, Ana, Agulheiro-Santos, Ana Cristina, Potes, Maria Eduarda, Cabrita, Maria João, Garcia, Raquel, Rocha, João Miguel, Roseiro, Luísa Cristina, Fernandes, Maria José, Fraqueza, Maria João, Elias, Miguel
Published in Food chemistry (01.03.2017)
Published in Food chemistry (01.03.2017)
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Journal Article
Establishment of a tenderness screening index for beef cuts using instrumental and sensory texture evaluations
Ricardo-Rodrigues, Sara, Laranjo, Marta, Elias, Miguel, Potes, Maria Eduarda, Agulheiro-Santos, Ana Cristina
Published in International journal of gastronomy and food science (01.03.2024)
Published in International journal of gastronomy and food science (01.03.2024)
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Journal Article
Effects of genotype, salt content and calibre on quality of traditional dry-fermented sausages
Laranjo, Marta, Agulheiro-Santos, Ana Cristina, Potes, Maria Eduarda, Cabrita, Maria João, Garcia, Raquel, Fraqueza, Maria João, Elias, Miguel
Published in Food control (01.10.2015)
Published in Food control (01.10.2015)
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Journal Article
Food Microbiology 2020
Laranjo, Marta, Córdoba, María de Guía, Semedo-Lemsaddek, Teresa, Potes, Maria Eduarda
Published in BioMed research international (2021)
Published in BioMed research international (2021)
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Journal Article
Characterisation of “Catalão” and “Salsichão” Portuguese traditional sausages with salt reduction
Laranjo, Marta, Gomes, Ana, Agulheiro-Santos, Ana Cristina, Potes, Maria Eduarda, Cabrita, Maria João, Garcia, Raquel, Rocha, João Miguel, Roseiro, Luísa Cristina, Fernandes, Maria José, Fernandes, Maria Helena, Fraqueza, Maria João, Elias, Miguel
Published in Meat science (01.06.2016)
Published in Meat science (01.06.2016)
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Journal Article
Quality of nonmeat ingredients used in the manufacturing of traditional dry‐cured pork sausages
Elias, Miguel, Laranjo, Marta, Agulheiro‐Santos, Ana Cristina, Potes, Maria Eduarda, Carrascosa, Alfonso V.
Published in Journal of food processing and preservation (01.03.2021)
Published in Journal of food processing and preservation (01.03.2021)
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Journal Article
Food Microbiology
Laranjo, Marta, Córdoba, María de Guía, Semedo-Lemsaddek, Teresa, Potes, Maria Eduarda
Published in BioMed research international (01.01.2019)
Published in BioMed research international (01.01.2019)
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Journal Article
Shelf‐life extension and quality improvement of a Portuguese traditional ready‐to‐eat meat product with vinegar
Laranjo, Marta, Potes, Maria Eduarda, Gomes, Ana, Véstia, Joana, Garcia, Raquel, Fernandes, Maria José, Fraqueza, Maria João, Elias, Miguel
Published in International journal of food science & technology (01.01.2019)
Published in International journal of food science & technology (01.01.2019)
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Journal Article
Antimicrobial Activity of Essential Oils of Lamiaceae Aromatic Spices Towards Sheep mastitis-Causing Staphylococcus aureus and Staphylococcus epidermidis
Queiroga, Maria Cristina, Pinto Coelho, Madalena, Arantes, Sílvia Macedo, Potes, Maria Eduarda, Martins, Maria Rosário
Published in Journal of essential oil-bearing plants (Dehra Dun) (03.09.2018)
Published in Journal of essential oil-bearing plants (Dehra Dun) (03.09.2018)
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Journal Article
Development of a long-life vacuum-packaged ready-to-eat meat product based on a traditional Portuguese seasoned meat
Laranjo, Marta, Gomes, Ana, Potes, Maria Eduarda, Fernandes, Maria José, Fraqueza, Maria João, Elias, Miguel
Published in International journal of food science & technology (01.05.2016)
Published in International journal of food science & technology (01.05.2016)
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Journal Article